How to link sausage in a "C": C-link?

[hoagiehut]

Team-

I have been struggling with linking my sausage in a traditional C-link style. Is there a simple straightforward approach for this? I have difficulty tying off the ends of sausage so I am wondering if there was a technique that minimizes this. I have attached a photo of the end result I would like to achieve.

Thanks
-Robert

 

[chopsaw]

Right or wrong , I do mine like this .
No tie at all .

Then I cut on the spot where it was hung to make the rings .

 

[SmokinEdge]

Rings are pretty easy. Just need some preparation. When you tie the ends use a surgeons knot. Make a simple cross through knot then pass through again so 2x through the hole, then snug down. This holds the knot much better. Then use butchers twine to tie between the two ends to make a hanging loop. There are a few other ways as well, like knotting the ends and using hog rings then twine, or simply tying the two ends together, but that requires a good surgeon knot on one end and then tie the other end under that knot with again a good surgeon knot. Those casings are slippery and don’t hold knots well.

 

[hoagiehut]

Right or wrong , I do mine like this .
No tie at all .
View attachment 714794
Then I cut on the spot where it was hung to make the rings .
View attachment 714795

That sure is simple. Thank you.

 

[hoagiehut]

Rings are pretty easy. Just need some preparation. When you tie the ends use a surgeons knot. Make a simple cross through knot then pass through again so 2x through the hole, then snug down. This holds the knot much better. Then use butchers twine to tie between the two ends to make a hanging loop. There are a few other ways as well, like knotting the ends and using hog rings then twine, or simply tying the two ends together, but that requires a good surgeon knot on one end and then tie the other end under that knot with again a good surgeon knot. Those casings are slippery and don’t hold knots well.

I need to work on my knots for sure. That's at least half my problem. Thank you.

 

[SmokinEdge]

I need to work on my knots for sure. That's at least half my problem. Thank you.

One key thing is to always leave 6-8” of tail on each end of the casing. This will give you enough to work with to tie well. Trim the excess but not to short, those knots can move when wet.
Also don’t be afraid to wrap x3 on those end knots, it helps to hold, x2 is a must but x3 is helpful especially if you are tying the ends together for the ring or hoop.

 

[SmokinEdge]

One key thing is to always leave 6-8” of tail on each end of the casing. This will give you enough to work with to tie well. Trim the excess but not to short, those knots can move when wet.
Also don’t be afraid to wrap x3 on those end knots, it helps to hold, x2 is a must but x3 is helpful especially if you are tying the ends together for the ring or hoop.

You can also, with a 6-8” tail on the casing, fold the casing back over itself and bring the fold within 1/2” or so closer if possible, to the end of the sausage and crimp that with a small hog ring to form whats called a “bubble knot” this can also be tied with string. They don’t slip much.

 

[hoagiehut]

You can also, with a 6-8” tail on the casing, fold the casing back over itself and bring the fold within 1/2” or so closer if possible, to the end of the sausage and crimp that with a small hog ring to form whats called a “bubble knot” this can also be tied with string. They don’t slip much.

I could see that working! As I researched "bubble knots" and hog rings I came across several threads about using small "zip ties". I think that has merit too. Above I mentioned half my problem was my knot knowledge and the other half would be dealing with my essential tremors in my hands. Thus the struggle. (side note: I did learn how to tie a butchers knot last night... so I got that going for me, which is nice.) Thanks guys! I am excited to make up another batch of Polish Kielbasa. SmokinEdge has at least one recipe I have been wanting to try.

 

[SmokinEdge]

I could see that working! As I researched "bubble knots" and hog rings I came across several threads about using small "zip ties". I think that has merit too. Above I mentioned half my problem was my knot knowledge and the other half would be dealing with my essential tremors in my hands. Thus the struggle. (side note: I did learn how to tie a butchers knot last night... so I got that going for me, which is nice.) Thanks guys! I am excited to make up another batch of Polish Kielbasa. SmokinEdge has at least one recipe I have been wanting to try.

Give that recipe a try. And yes, the zip ties will work in lower heat, not bbq temps though.

 

[PolishDeli]

The toothpick method is very easy and effective for tying off the ends.

 

[hoagiehut]

The toothpick method is very easy and effective for tying off the ends.

View attachment 714896

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Ha! I have not made it to that page yet. I need to step up my reading. Thank you!

 

[hondabbq]

Right or wrong , I do mine like this .
No tie at all .
View attachment 714794
Then I cut on the spot where it was hung to make the rings .
View attachment 714795

I do the same thing.
Im not selling it so it doesnt have to be overly pretty. LOL>